Batters, Buttermilk Pancakes | Cuisinart SPB-7 Series manual

ingredients in order listed, and blend on stir until combined, about 15 to 20 seconds. Turn blender off. Store in refrigerator in an airtight container for up to 3 weeks.

Nutritional information per tablespoon:

Calories 126 (100% from fat) • carb. 0g • pro. 0g• fat 14g • sat. fat 2g

• chol. 0mg • sod. 56mg • calc. 2mg • fiber 0g

Batters

Buttermilk Pancakes

Makes sixteen 4-inch pancakes

1½ cups lowfat buttermilk

2 large eggs

1¼ cups unbleached all-purpose flour

3 tablespoons vegetable oil

1tablespoon granulated sugar

1teaspoon baking soda

½ teaspoon baking powder

½ teaspoon table salt cooking spray

Place first eight ingredients, in order listed, in blender jar (not vegetable oil cooking spray). Place cover on blender jar. Turn blender on and blend on purée for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and blend on purée for an additional 15 to 20 seconds. Turn blender off.

Coat a large nonstick skillet or griddle with vegetable oil cooking spray, and heat over medium heat. Pour batter into 4-inch pan- cakes. When they start to bubble, turn and brown the other side, about 45 seconds. Repeat with remaining batter, coating skillet with cooking spray as necessary.

Nutritional information per pancake:

Calories 75 (36% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 1g

• chol. 27mg • sod. 168mg • calc. 63mg • fiber 0g

Cuisinart CrÊpes

Makes sixteen crêpes (about 8-9" diameter)

1²∕	cups warm water
3 ³	tablespoons softened, unsalted butter,
	cut into 1-inch pieces

1cup unbleached all-purpose flour

3large eggs

1teaspoon vanilla extract ½ teaspoon table salt

cooking spray

Place first six ingredients, in order listed, into blender jar (not cooking spray). Place cover on jar. Turn blender on and blend on mix for 10 seconds. Turn blender off. Scrape blender jar with a spatula. Turn blender on and continue blending on mix until smooth, about 5 to 10 seconds. Turn blender off.

Refrigerate in a covered container for 2 hours before using. Store in an airtight container in the refrigerator for up to 2 days. Stir well before using.

Coat a 9½" nonstick skillet with cooking spray, and place over medium heat. Pour 3 tablespoons batter into skillet, and swirl to coat bottom of the pan evenly with a thin film. Cook about 1 min- ute on each side, or until lightly browned.

Reserve crêpes. Repeat with remaining batter, coating pan with cooking spray as necessary.

Serve with creamed chicken, fresh berries or sautéed apples.

Nutritional analysis per crêpe:

Calories 59 (46% from fat) • carb. 6g • pro. 2g • fat 3g • sat. fat 2g

• chol. 46mg • sod. 107mg • calc. 26mg • fiber 0g

Honey Wheat Waffles

Makes six waffles (about 3 cups batter)

1½ cups whole milk

2 large eggs

¾cup plus 2 tablespoons unbleached all-purpose flour ½ cup whole wheat flour

4 tablespoons unsalted butter, melted

2 tablespoons honey

1 teaspoon baking powder

1 teaspoon pure vanilla extract

½ teaspoon table salt

¼ teaspoon baking soda

Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on jar. Turn blender on and blend on purée for 10 seconds. Turn blender off. Scrape blender jar with spatula. Turn blender on and continue blending on purée until smooth,